The enterprise (canteen, restaurant, cafe) is the main link in the system Catering. The structure of the enterprise management apparatus is determined taking into account its type, capacity, and work characteristics.

The enterprise is managed by a director and his deputy. Responsibility for the operation of individual sections of the enterprise can be divided between them.

A responsible role in enterprise management belongs to the production manager, who is responsible for the work of all production workshops and manages them through the heads of workshops. With a shopless production structure, he manages individual sections through foremen.

Employees of the retail part of the enterprise report to the head waiter (in restaurants) or the hall administrator (in canteens).

The rights and obligations of the enterprise's employees are determined by special instructions and internal regulations.

The director is responsible for the organization and results of all trade and production activities of the enterprise: implementation of the established plan for turnover and profit; visitor service culture; quality of products; state of accounting and control, safety of material assets; compliance with labor legislation, orders and instructions of higher organizations. The director is personally responsible for the selection and placement of personnel.

In this regard, the director has the right to dispose of material in cash, acquire property and inventory, enter into contracts and agreements, move, dismiss (in accordance with labor legislation), encourage employees, impose disciplinary sanctions.

Directors of enterprises operating under new system planning and economic stimulation, the right is granted, together with the team, to develop planned indicators, with the exception of those approved by a higher organization; together with the trade union organization, determine the direction of spending funds from the fund for material incentives for workers, the fund for social and cultural events and for the development of the material and technical base.

The director must ensure that planned targets are met; organize a clear, systematic supply of the enterprise with raw materials, products, semi-finished products, and items of material and technical equipment; create the necessary conditions for the safety of inventory items; control the operation of all areas of the enterprise, compliance with rules Soviet trade, sanitation and hygiene, safety precautions; implement a strict economy regime based on the introduction of cost accounting and scientific organization labor; ensure strict compliance by all employees with internal regulations; organize political and educational work in the team and socialist competition.

The director and his deputy must clearly determine which of them manages production, the sales part of the enterprise, the planning department, the personnel department, etc.

The deputy director has the same rights as the head of the enterprise, and bears the same responsibility for resolving those issues and for those areas of production that are entrusted to him by the director.

The production manager is responsible for the implementation of planned production targets. He must ensure the rational use of raw materials and organize the culinary processing of products in accordance with the rules of cooking technology, achieving production High Quality; draw up a menu daily, taking into account the available products and the minimum assortment, and carry out the selection of dishes; study visitor demand; draw up work schedules and placement of workers; ensure compliance with sanitation and hygiene, labor protection and safety regulations in production; timely submit reports on the use of inventory items to the accounting department.

The production manager is given the right to demand from workers strict adherence to the rules of food preparation technology and sanitary rules; arrange workers in accordance with production requirements and their qualifications; if necessary, relocate workers within production; cancel incorrect orders of shop managers and foremen.

The rights and responsibilities of shop managers within the production areas entrusted to them are similar to the rights and responsibilities of the production manager.

The head waiter is obliged to directly supervise all the work of the waiters; monitor their compliance with the rules of serving visitors, internal regulations, personal hygiene, and wearing uniforms; establish, together with the service workers, the procedure for receiving, exchanging and handing over dishes and other serving items to waiters; ensure timely preparation trading floor for the opening of the restaurant.

During the day, the head waiter must be present in the hall, monitor the maintenance of cleanliness and order and the correct table setting; before opening the restaurant, instruct waiters on the work procedure for a given day, check their readiness for service, familiarize them with the menu and price list; greet visitors and help them choose seats, entrusting further service to waiters. At the end of the working day, the head waiter is obliged to monitor the cleaning of the hall, the delivery of advance amounts or revenue for the day by the waiters to the cash desk, the delivery of dishes, cutlery, and linen received to the service desk, and write down in a special diary the instructions that need to be completed by the next shift.

Restaurant head waiters should have a log of forgotten items. Waiters, cloakroom attendants and toilet attendants are required to immediately hand over forgotten items to the head waiter, and the head waiter must write them down in a log and report this to the director.

The head waiter organizes the work of waiters, forming teams of them and appointing foremen; draws up a schedule for waiters and other sales floor employees to go to work and monitors its implementation; distributes waiters to separate areas of the hall and assigns them a certain number of tables to serve; provides a clear connection between production and sales floor; monitors the correct dispensing of ready-made dishes and their presentation; issues invoice forms to waiters, writes down their numbers, checks at the end of the working day the register compiled by the waiter, which indicates the numbers and amounts of invoices, and endorses this register for transfer to the cashier.

The head waiter has the right, in case of violation of the rules of service by waiters, not to allow them to work or to remove them from work, informing the restaurant management about this; in case of incorrect delivery or execution of a finished dish, return it to production, demand replacement also if the visitor did not like the ordered dish, side dish or sauce; allocate qualified waiters for individual and team training of students and monitor implementation curriculum; take direct part in the selection of waiters, determining, together with other members of the commission, their qualifications and giving an opinion on their suitability for work at this enterprise; make proposals to increase the grade of waiters and provide employees with regular leave.

As noted earlier, high requirements are presented to the waiter of a modern restaurant. In his work, he must be guided by a consciousness of public duty, a conscientious attitude to work, and a sense of comradely assistance and mutual assistance.

The waiter must be fluent in working methods and service techniques, know etiquette and rules

behavior at the table; show tact and courtesy during the service process; have an impeccable appearance(neat, carefully tailored uniform, neat hairstyle, etc.) (For more details on the requirements for a waiter, see Chapter 1), know the characteristics of dishes, snacks, cold and hot drinks, wine and vodka products, name and purpose of cupronickel, porcelain, glassware, cutlery, linen; assist the visitor in choosing food and drinks; count quickly and accurately in your head, write out an invoice accurately.

For all public catering establishments - canteens, restaurants, cafes, snack bars, etc. - internal rules have been established labor regulations, defining the procedure for hiring and dismissing workers and employees, working hours, standards of behavior for workers, the rights and responsibilities of the administration and workers of various specialties, incentive measures and the procedure for imposing disciplinary sanctions. All employees of the enterprise must strictly adhere to internal labor regulations. This helps to strengthen discipline, rational organization and increase labor productivity, meet enterprise targets and improve customer service. In accordance with the internal labor regulations, waiters are obliged to:

arrive at work on time and adhere to the established working hours;

follow the orders of the head waiter and foreman, strictly observe labor discipline;

accurately comply with occupational health, safety, sanitation and personal hygiene requirements;

save electricity and fuel;

treat equipment, inventory, property and other material assets with care. The waiter is obliged to demand compensation from visitors if they break any china or glassware, burn the tablecloth, etc., and give them a cash receipt.

What a waiter should not do:

leaving the hall for a long time without warning the head waiter or foreman;

sit down at the customer’s table and accept a treat from him;

sit in the hall;

Eating;

gather in groups;

lean against the wall or lean on chairs (when accepting an order);

To talk loudly;

serve visitors who arrive drunk;

violate the rules for dispensing strong alcoholic beverages;

serve visitors with children after 18:00;

accept advance orders for catering for various events without the permission of the head waiter;

place an announcement without the permission of the head waiter that “table has been reserved.”

The doorman-wardrobe is directly subordinate to the head waiter of the trading floor and carries out all his instructions. He is obliged:

1. Before starting work:

a) bring the restaurant’s entrance staircase, doors, glass and copper parts of doors, signs, announcements, lobby, wardrobe, lobby and wardrobe furniture into excellent sanitary condition and keep them in proper order during the working day;

b) perform cleaning in a bathrobe.

After cleaning, before opening the hall, put on special uniform (white shirt with a clean collar, black tie, polished shoes, seasonal uniform for the doorman (uniform cap, white gloves).

During work - help visitors when entering and exiting (opening and closing doors), be polite and attentive.

When meeting guests, the doorman greets them (“Good afternoon,” “Good evening,” “Welcome,” etc.), and when leaving, he thanks them for their visit and says goodbye.

2. Constantly be at the workplace (exiting only with the permission of the head waiter).

3. Allow visitors into the restaurant only with the agreement of the head waiter.

4. If there are no places available, display the “No Places” sign.

5. Immediately hand over to the head waiter the forgotten items, which the head waiter records in the lost items register.

6. At the end of the working day, put it in proper order workplace.

The doorman-wardrobe is prohibited from eating, smoking, or engaging in extraneous conversations with visitors at his workplace.

The toilet attendant reports directly to the head waiter of the sales area and follows all his instructions. He is obliged:

1. Before starting work:

carry out a thorough cleaning of the toilet room and cabins;

provide cabins toilet paper, washbasins - soap, towels and individual napkins.

2. Clean in a bathrobe.

After cleaning, before opening the sales area, put on special uniform (white shirt with a clean collar, black tie, polished shoes, uniform according to the season).

3. During operation:

maintain proper sanitary condition of toilet rooms;

be constantly at the workplace (exiting only with the permission of the head waiter).

At the workplace, the toilet attendant is prohibited from eating or engaging in extraneous conversations with visitors.

At the end of the work, he is obliged to put the workplace in proper order.

Administrative department of a public catering enterprise

Catering establishment represents a staple in the catering industry. The structure of the company's management organization is built taking into account its type, capacity, and other things.

Leadership positions in the restaurant are occupied by the director and his deputy. There is also a distinction between the two managers of different departments.

The director exercises control over all material and monetary resources, purchases equipment and equipment, has the right of chief signature in contracts and agreements, carries out personnel changes, and forms a system of rewards and punishments for employees.

Also, the heads of organizations operating according to a modern model of planning and economic incentives have the right, together with employees, to calculate planned indicators, with the exception of those approved by senior management; guided by the recommendations of the trade union organization, calculate the direction of costs for financial incentives workers, corporate events and for the development of the material and technical base.

The manager must:

• monitor the implementation of the plan and bear responsibility for its implementation;
• monitor the availability of raw materials and equipment necessary for preparing dishes;
• manage the activities of all departments of the enterprise,
• comply with the legal framework for trade enterprises.

The deputy director has the same rights as the head of the enterprise, and bears the same responsibility for resolving those issues and for those areas of production that are entrusted to him by the director.

Rights and responsibilities of the boss, production manager, and shop managers

His responsibilities include:

• control over the rational use of raw materials and culinary processing of products in accordance with the technological map;
• formation of a daily menu taking into account the availability of products;
• analysis of consumer preferences;
• preparation of staffing schedules;
• ensuring compliance with sanitation and hygiene, occupational health and safety regulations;
• report to the accounting department on the use of material and technical resources.

Also this manager has the right to demand that employees follow cooking technology and sanitary rules, carry out personnel changes, and adjust the orders of superiors.

The rights and responsibilities of shop managers are fully consistent job descriptions production manager, except that their sphere of control extends only to one department entrusted to him.

Staff providing service in the hall

Note 2

Main responsibility The head waiter is responsible for managing the work of the waiters.

He must also monitor compliance with the rules for serving guests, internal regulations, personal hygiene, and the appearance of waiters. The head waiter establishes the procedure for the waiters to receive, exchange and hand over dishes and other serving items. Particular importance is given to preparing the hall for the opening of the restaurant.

During the day, the head waiter is required to be present in the hall and monitor the level of cleanliness and order, and the correct table setting. Also, before the opening of the enterprise, the head waiter instructs the waiters about the peculiarities of service on a given day, assesses readiness for work, and familiarizes them with the menu and price list.

IN large restaurants It is customary for the head waiter to greet visitors, escort them to their tables, and entrust further service to the waiters. At the end of the working day, the head waiter controls the cleaning of the hall, the transfer of all proceeds by the waiters to the cash register, the delivery of dishes, cutlery, linen, and the creation of a list of further instructions for the next shift.

The head waiter organizes the work of the waiters, creating teams of them and identifying the team leaders; creates a schedule for waiters and other sales floor employees and monitors its implementation; delimits the work of each waiter within a certain number of tables in a specific area; monitors the efficiency of communication between the kitchen and the sales area; controls the correct release of ready-made dishes and their appearance; issues invoice forms to waiters, while recording their numbers, checking the register at the end of the shift, where the invoice numbers and amounts are recorded, and endorsing the document for further delivery to the cashier.

Note 3

Of all restaurant staff, the highest demands are placed on the waiter.

He must be a qualified service specialist, know certain rules etiquette regarding communication and behavior at the table; be polite when communicating with visitors; have an impeccable appearance, perfectly know the composition and method of preparation of all dishes, snacks, cold and hot drinks, wine and vodka products, the name and purpose of cupronickel silver, porcelain, glassware, cutlery, linen; provide recommendations when choosing dishes and drinks to go with it; count quickly in your head, write out an invoice accurately.

Introduction

In this course work I’m looking into the issue: Organization and management of an ice cream parlor with 50 seats.”

An ice cream parlor is an enterprise specializing in the sale of various types of ice cream with and without toppings, milkshakes, hot and cold drinks, fruits, juices, and confectionery.

Having analyzed what is given modern society consists largely of young families and older people, it can be assumed that this topic should be very relevant, but in view of others it is more global problems, she does not have great importance, but this can be fixed. profitability turnover management financial

Catering Enterprise Management

Catering enterprise management functions

Analysis of the management process by its functions is the basis for establishing the amount of work for each function, determining the number of management employees, and designing the structure of the management apparatus.

There are basic, specific and special management functions.

The main management functions are common to all production and economic systems and apply to any management object. They are necessary to solve common tasks controls and are typical for everything management process. Based on the content of the work performed, general functions controls are classified as follows:

• - forecasting and planning
• - work organization
• - coordination and regulation
• - activation and stimulation
• - control, accounting and analysis.

The implementation of each of the management functions of an enterprise and public catering organization includes the above standard elements of the management cycle.

The planning function includes developing work plans for the organization, public catering enterprise and each of its structural units and communicating these plans to all team members. Plans are developed based on forecasting, modeling and programming. The planning function is the main one in management, since the implementation of all other functions is subordinated to the tasks of achieving the results determined by the plan.

The work organization function ensures the interconnection and efficiency of all management functions. Its content is as follows: organization of work on long-term and current economic and social planning; organization of selection and placement of personnel according to functional criteria.

The regulation function ensures the sustainability and stability of the public catering system. By performing the regulatory function, uniformity and consistency are achieved in production, service, supply, the given rhythm of the production and trading process, rational flows of raw materials, semi-finished products, material and technical equipment, the organizational and technical level of enterprises, and given technological standards are maintained. Regulation ensures stable relationships between members of the production team.

In public catering organizations, regulation mainly covers current measures to eliminate various deviations from planned targets and schedules. In management practice, this function

Important management functions are control, accounting and analysis. Effective operational control of execution and reliable accounting of the work of all levels of production and management - necessary condition successful work production team, proper education of personnel in the spirit of high responsibility for the assigned work and strict adherence to state discipline.

Control is intended to constantly provide information on the actual implementation of decisions. It is based on the principle of organization feedback, which arise during any interaction between a subject and an object in a control system.

The main task of monitoring the activities of public catering enterprises is not only to identify violations of trade rules, but also to prevent them. Control over the work of enterprises is carried out by higher organizations, the state inspection for the quality of goods and trade.

The state sanitary inspection and sanitary-epidemiological service pays great attention to the activities of public catering enterprises. They supervise and control the implementation of the rules of general and industrial sanitary hygiene, and also control the implementation of sanitary and epidemiological measures. They check compliance with sanitary and hygienic standards during the design, construction and reconstruction of enterprises, and organize control over the sanitary condition of existing enterprises. They have the right to suspend work in case of violation sanitary standards and rules, to remove from work persons who are carriers of bacilli or have not passed medical checkup, impose fines on persons guilty of violating sanitary rules.

A specific management function is determined by the tasks of managing the activities of an enterprise (association), public catering organization as a whole, or specific stages of the production and trading process, or individual areas economic activity, or tasks information support management, etc.

Specific management functions are classified according to the following criteria. Thus, the tasks of managing the activities of an enterprise (association), public catering organization in general include: long-term and current technical, economic and social planning, organization of standardization work, accounting and reporting, economic analysis. The tasks of managing specific stages of the production and trading process include: management of technical preparation of production, organization of production, management technological processes, operational production management, organization of metrological support, technological control, sales of products and organization of customer service. The content of specific management functions depends on the location of the enterprise, economic organization in the structure of the public catering management system, its degree of centralization of management functions, etc.

Full or partial coincidence of the content of management functions at different levels indicates their duplication, which reduces the efficiency of the management system and causes irrational labor costs.

Depending on the degree of centralization of management, the volume and characteristics of the production and economic activities of the enterprise, the organization of public catering in management practice, one function can be performed by several structural divisions or one structural subdivision carry out several management functions.

Planning has become widespread in public catering organizations (enterprises). social development teams, which led to the formation of new special functions:

• - organization of improvement work social structure workforce, creating favorable working conditions
• - organization of work to carry out activities aimed at increasing the social activity of the individual.

Management functions are the basis for building the structure of the management system of public catering enterprises (associations), which directly depends on the content, nature and complexity of their implementation.

Public catering is a branch of the national economy, the basis of which is enterprises characterized by the unity of forms of organization of production and consumer service and differing in types and specialization.

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Classification of essential food. Typology.

Development of competition. Integration and diversification of public catering.

Classification of public catering. Typology

As already noted, the public catering industry is formed as a set of catering organizations operating. During the reform of the economy, significant changes took place in public catering, creating the basis for development market relations. The administrative and distribution system of industry management was eliminated, enterprises received legal and economic independence.

With adoption in I995 Civil Code The Russian Federation has clearly defined the types of enterprises that can be formed in Russia, including in public catering. According to the Code in Russian Federation private, state, municipal and other forms of ownership. Currently, as a result of privatization, the share of the non-state, mainly private catering sector in retail trade turnover is more than 90%. IN modern conditions Anyone who has the desire and necessary means has the right to organize their own business, including in public catering, based on a certain form of ownership. Full independence of food enterprises is ensured by the fact that enterprises independently determine goals and ways to achieve them in accordance with the norms of the legislation in force in the country.

According to Chapter 4 of the Code, depending on activity goals organizations can be formed as legal entities of a commercial type or as non-profit organizations. Legal entities of a commercial type include organizations that pursue profit as the main goal of their activities.

In accordance with the Code Commercial organizations can be created in the following organizational and legal forms:

business partnerships and societies;

production cooperatives;

state and municipal unitary enterprises. Forewords of non-profit organizations may be as follows:

consumer cooperatives;

public and religious organizations (associations); - funds;

institutions;

associations of legal entities (associations and unions). Household moe"apuuiccmea represent commercial

organizations with share capital divided into contributions of participants. There are full and limited partnerships.

Business societies are commercial organizations with an authorized capital divided into shares of the founders. There are joint stock companies and limited liability companies with additional liability.

The differences between business entities and partnerships are as follows:

• 1) a company is an association of capital, and a partnership is a volume
  demise of persons;
• 2) only individual entrepreneurs or creative organizations;

the constituent documents of companies are the charter and the constituent agreement, and of partnerships - only the constituent agreement;

the participants of the company are not liable for its debts with all their property, but bear the risk of loss in proportion to their share, and the participants of the partnership can be liable with all their property;

society has special bodies management in which the highest is the meeting of shareholders;

a company can be created by one person who becomes its participant on the basis of the charter.

Furnace partnerships is an organization whose participants engage in business activities on behalf of the partnership and are liable for its obligations with the property belonging to them.

One person can be a participant in only one general partnership.

Control general partnership carried out by common agreement of all participants, however constituent agreement cases of decision-making by majority vote may be provided for. Each participant has one vote, unless otherwise provided by the constituent agreement.

The profits and losses of the partnership are distributed among the participants in proportion to their shares in the share capital, unless otherwise provided by the constituent agreement. If, due to losses, the cost net assets becomes less than the size of the share capital, profits will not be distributed among the participants until the value of net assets exceeds the size of the share capital. The participants are jointly and severally liable with their property for the obligations of the partnership.

Limited partnership(limited partnership) - an organization in which, along with participants who carry out business activities on behalf of the partnership and are liable for obligations with their property (general partners), there are participants who bear the risk of losses within the limits of the amounts of contributions made by them and do not participate in carrying out business activities.

The management of a limited partnership is carried out by the general partners. Investors can participate in the conduct of partnership affairs only by proxy.

Society with limited liability is recognized as one whose authorized capital is divided into shares of certain sizes, and the participants bear the risk of losses associated with the activities of the company within the limits of the value of the contributions made by them. The number of participants in the company must not exceed the limit established by the law on limited liability companies, otherwise it is subject to transformation into a joint stock company within a year.

The supreme governing body of a limited liability company is general meeting participants. Current management of activities is carried out by an executive body reporting to the general meeting.

A participant in a company has the right to leave it at any time, regardless of the consent of others, and in this case he must be paid the value of a part of the property corresponding to his share in authorized capital.

Company with additional liability is recognized as one whose authorized capital is divided into shares, and the participants are liable for the obligations of the company with their property in the same multiple of the value of their contributions.

Joint stock company is one whose authorized capital is divided into a certain number of shares. Participants in a joint stock company bear the risk of losses associated with its activities within the limits of the value of the shares they own.

A joint stock company whose members can alienate their shares without the consent of others is called open. A joint stock company whose shares are distributed only among a predetermined circle of persons. called closed. Number of participants closed society should not exceed the amount established by the Law on Joint Stock Companies, otherwise it is subject to transformation into an open one within a year.

Supreme governing body joint stock company- the meeting is held, current management is carried out by the executive body, which can be collegial (board, directorate) or individual (director). In a company with more than fifty shareholders, a supervisory board (board of directors) will be created. The executive body is accountable to the general meeting of shareholders and the supervisory board.

There are also subsidiaries and dependent companies.

Subsidiaries are those companies in the authorized capital of which another principal predominates economical society or partnership.

Dependent is such a company if another has more than 20% of voting shares or 20% of the authorized capital.

Commercial organizations are also production cooperatives - voluntary associations of citizens based on membership with personal labor and other participation and making property contributions for joint economic activities, including trade, provision of services, etc. Legal entities can participate in the activities of production cooperatives.

The founding document is the charter, approved by the general meeting of its members, of whom there must be at least five. The profit of the cooperative is distributed among its members in accordance with their labor participation, unless otherwise provided by the charter.

Supreme governing body production cooperative a general meeting of members, and if the number of members is more than fifty, a supervisory board will be created to monitor the activities of the executive bodies (the board and its chairman). Members of the cooperative are liable for one hundred obligations with all their property.

Commercial organizations can also be state and municipal unitary enterprises.

Unitary enterprise - This commercial organization without the right of ownership to the property assigned to it by the owner. The property is in state or municipal ownership and belongs to the enterprise only with the right of economic management or operational management. The management body of a unitary enterprise is a manager appointed by a body authorized or accountable to the owner. The founding document is the charter. A unitary enterprise is liable for its obligations with all the property belonging to this enterprise.

Non-profit organizations include consumer cooperative- a voluntary association of citizens and legal entities on the basis of membership by making property share contributions in order to meet the needs of members. The consumer cooperative operates on the basis of the charter. Members of the cooperative are liable to the extent of the property contributed by them. Income from business activities is distributed among members.

Public and religious organizations (associations) voluntary associations of citizens are recognized based on the commonality of their interests to satisfy spiritual and other non-material needs. Participants of these organizations do not retain rights to the property transferred into ownership, including membership fees. They are not responsible for the obligations of organizations.

Foundation is a non-profit organization that does not have membership, established by citizens and legal entities on the basis of voluntary property contributions, pursuing social, charitable, cultural and other publicly beneficial goals. The property transferred by the founders is the property of the foundation. In this case, the founders are not liable for the obligations of the fund. The Foundation operates on the basis of its charter. He has the right to engage in entrepreneurial activities necessary to achieve the socially beneficial goals for which he was created. To implement entrepreneurial activity funds have the right to create or participate in the activities of economic entities

Institution recognize* an organization created by the owner to carry out managerial, socio-cultural and other functions of a non-profit nature and financed by him in whole or in part. The institution is responsible for its obligations with the funds at its disposal. If they are insufficient, the owner bears responsibility for their property.

Commercial and non-profit organizations may, by agreement among themselves, create associations in the form associations and unions, being non-profit organizations for the purpose of representing and protecting common interests, or coordinating business activities. Members have the right to use its services free of charge and retain their independence and rights legal entity. They are responsible for the obligations of the organization in the amount and manner provided for by the constituent documents. Associations (unions) are not liable for the obligations of their members.

In the practice of economic activity, the grouping of enterprises has become widespread by production capacity (by enterprise size). Based on this characteristic, three groups are distinguished - small, medium and large. Basically, the number of employees with differentiation by economic sectors is taken as a criterion for classifying enterprises into one of the groups, although in the international practice of differentiating business structures, their division is also found on the basis of the value of output and the cost of means of production. Since 1996, according to the legislation in the Russian Federation, small enterprises in retail trade and consumer services include enterprises with up to fifty employees. The division of enterprises into medium and large is conditional.

From point of view spheres of reproduction Food establishments can be classified as:

divisions of catering establishments in manufacturing enterprises;

warehouse and production sites catering establishments;

intermediaries of the public catering industry;

directly from food establishments.

In accordance with GOST R 50647 “Public catering. Terms and definitions" of public catering establishments differ by type and class.

Type of enterprise- this is its type with the characteristic features of service, the range of culinary products sold and the range of services provided.

By type, food establishments are divided into restaurants, cafes, bars, canteens, and snack bars.

A restaurant is an enterprise with a wide range of complexly prepared dishes, including custom-made and signature dishes; wine, vodka, tobacco and confectionery, with an increased level of service combined with recreation.

A bar is an enterprise with a bar counter that sells mixed, strong alcoholic, low-alcohol and non-alcoholic drinks, snacks, desserts, pastry and booth products, and purchased goods.

A cafe is an enterprise providing catering and recreation for consumers, providing a limited range of products compared to a restaurant, selling branded, custom-made dishes, products and drinks.

A canteen is a public catering establishment that is open to the public or serves a specific group of consumers, producing and selling dishes in accordance with a menu varied by day of the week.

Snack bar - an enterprise with a limited assortment of dishes of simple preparation from certain type raw materials and intended for quick service to consumers.

Enterprise class- this is a set of distinctive features of an enterprise of a certain type, characterizing the quality of services provided, the level and conditions of service.

The class of an enterprise is determined independently by the owner. However, it is mandatory to confirm the enterprise’s compliance with the selected type and class by certification bodies accredited State Committee Russian Federation on standardization and metrology in the prescribed manner.

Restaurants and bars are divided into three classes: luxury, superior and first. Cafes, canteens and snack bars are not divided into classes.

The class is assigned to enterprises depending on their compliance with the following characteristics:

interior - sophistication (luxury), originality (highest), harmony (first);

comfort - high level (luxury), availability (highest, first);

choice of services - wide (luxury), availability (highest, first);

assortment of dishes and products - original, exquisite, custom-made and branded (luxury, highest); varied (first);

5) assortment of drinks, cocktails - wide, custom and branded (luxury, highest); a varied set of complex preparations for restaurants and simple custom-made and branded ones for bars (the first one).